I added lightly sauteed curly kale and roasted red and yellow cherry tomatoes (all organic as well). Roasted tomatoes coax all of the nutrition from tomatoes and add a wonderful acidic note to this dish. My roasted tomatoes were sprinkled with Zensational Fennel Pollen blend from Pollen Ranch for an additional flavor pop. Polenta can be a bit bland so I like using stronger spices with it.

Organic Parmesan Polenta with Kale and Roasted Cherry Tomatoes is a part of the Fennel Friday Winter Fennel Pollen Series that I am highlighting in partnership with Pollen Ranch. I am so tickled to be adding in some Organic recipes that mesh perfectly with the Pollen Ranch Fennel Pollen spices that are also Certified Organic! You can check out all of the Fennel Friday Fennel Pollen recipes here

Until then, stay out of the snow and freezing temps and cook up a delicious bowl of cheesy polenta! ENJOY!

Prepare the polenta as directed on the package. Stir in the parmesan cheese before it becomes too thick. Cut cherry tomatoes in half, toss lightly in EVOO and place on a baking pan. Sprinkle with Zensational Fennel Pollen blend. Slow roast at 385 degrees fahrenheit for approximately 30-40 minutes. While tomatoes are roasting, heat 1-2 tablespoons of EVOO and add the minced garlic. After a few minutes, add the curly kale, small bunches at a time until just wilted but still retaining color. Add tomatoes when they come out of the oven to mix together off heat.